Honey Roasted Chicken
Description
Close your eyes and imagine a super moist chicken breast, extra crispy skin covered in a delicious apple cider-y glaze and then topped off with a creamy gravy.
Ingredients
For the Chicken
- 1/2 Tablespoon Salt
- 1 teaspoon Pepper
- 1/2 teaspoon Smoked Paprika
- 3 1/2-4 Pounds Whole Chicken, giblets discarded
- 1 Onion, small, quartered
- 1 Lemon, halved
- 4 Cloves Garlic, minced
- Thyme
- Parsley
- 2 Tablespoons Butter, melted
- 1 Egg
For the Honey Glaze
- 1/2 teaspoon Cornstarch
- 1/2 Cup Water, plus 1/2 tablespoon
- 1/4 Cup Honey
- 2 1/2 Tablespoons Apple Cider Vinegar
- 1/2 Cup Chicken Broth, low sodium
- 1/2 Cup White Wine, cooking
- 1 teaspoons Thyme, dried
- 1 Tablespoon Butter, cut into pieces and chilled
Instructions
- Preheat the oven to 400 degrees and move the rack to the center position.
- In a small bowl combine the salt, pepper and paprika. Divide it in half. Whisk half of the spice mixture with the melted butter. Whisk the other half with the egg.1/2 Tablespoon Salt, 1 teaspoon Pepper, 1/2 teaspoon Smoked Paprika, 2 Tablespoons Butter, 1 Egg
- Pat the chicken dry with paper towels and stuff the cavity of the chicken with the onion, lemon, garlic and fresh herbs. Gently pour the spice/butter mixture under the skin, rubbing it into the meat. I like to pour it under the skin, place the skin back down and spread my hand over the skin to push it around.3 1/2-4 Pounds Whole Chicken, 1 Onion, 1 Lemon, 4 Cloves Garlic, Thyme, Parsley
- Using a pastry brush, spread the spice/egg mixture all over the outside of the chicken.
- Truss the chicken with kitchen twine to ensure even cooking without burning of those little wings! See video.
- Stir the cornstarch and 1/2 tablespoon of water together in a small bowl until no lumps remain; set aside.1/2 teaspoon Cornstarch
- In a small saucepan bring the honey and 2 tablespoons of vinegar to a simmer over medium-high heat.1/4 Cup Honey, 2 1/2 Tablespoons Apple Cider Vinegar
- Cook until the mixture is reduced to about 1/4 cup, about 8-10 minutes, stirring occasionally.
- Slowly whisk the cornstarch mixture into the glaze.
- Return to a simmer and cook for one minute. Set aside.
- Arrange the chicken on a V-rack set inside a roasting pan or on a cooling rack over a casserole dish.
- Roast until the chicken is golden, about 35 minutes.
- Remove the roasting pan from the oven.
- Pour the broth and cooking wine into the roasting pan. Brush the chicken evenly with a thick layer of the glaze (you’ll have some remaining to brush on later).1/2 Cup Water, 1/2 Cup Chicken Broth, 1/2 Cup White Wine
- Return the roasting pan to the oven and continue to roast until the glaze is golden brown, about 30 minutes longer until the thigh meat registers 165 to 170 degrees on an instant read thermometer.
- Transfer the chicken to a cutting board and let it rest for 15 minutes to ensure that the juices redistribute and settle. If you cut too soon all of the juices will run out and you will be left with a dry bird.
- While the chicken is resting, pour pan juices and any accumulated chicken juices into a saucepan and skim any fat. Stir in the thyme.1 teaspoons Thyme
- Bring to a simmer and cook until the sauce is slightly thickened and reduced to 1 cup, about 15 minutes, adding 1 tablespoon cornstarch and 1 tablspoon water if you want it extra thick.
- Pull off the heat and whisk in the butter and remaining vinegar.1 Tablespoon Butter, 2 1/2 Tablespoons Apple Cider Vinegar
- Season with salt and pepper to taste.
- Carve the chicken, and brush with the remaining glaze. Serve, passing the sauce at the table.
Notes
Cooked chicken will keep for 4 days in the refrigerator
Nutrition
Calories: 409kcal